Categories: Pasta- Pasta Sauce- Pizza
Ingredients
- Vegetable cooking spray
- 1 1/2 lb. bakery pizza dough
- all-purpose flour
- plain yellow cornmeal
- 3/4 cup creamy Alfredo Sauce
- 1 (6oz.) pkg. fresh baby spinach, thoroughly washed
- 2 cups chopped cooked chicken
- 1 1/2 cups (6oz.) shredded Fontina cheese
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
Directions
- Coat cold cooking grate or grill with cooking spray and place on grill. Preheat grill to 350 degrees (medium) heat.
- Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting boar or baking sheet sprinkled with cornmeal.
- Slide pizza dough rounds onto cooking grate of grill; spread Creamy Alfredo Sauce over rounds, and top with spinach, chicken and cheese. Sprinkle with lemon juice, salt, and pepper.
- Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quart turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crust are cooked. Serve immediately.
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Note: Individual pizza dough rounds may be made ahead. Roll out as directed and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon zip-top plastic bag. Seal bag, and chill 8 hours.